4 to 6 boneless chicken breasts
3 c. broth from cooked chicken
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. chopped onions
1/2 c. chopped green pepper
1 stick butter
1 pkg. Pepperidge Farm dressing

Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, reserving 3 cups. Cut chicken into small pieces and place in 13 x 9 x 2 inch baking dish.

Mix 1 1/2 cups broth from chicken with 1 can cream of mushroom soup and pour over chicken. Saute onions and peppers in 1 stick butter and mix 1 1/2 cups of chicken broth with 1 package of dressing. Spread on top of chicken and heat in 350 degree oven about 1/2 hour or until dressing browns. Serves 6 to 8.